Instant Pot Yogurt

Yogurt is one of the easiest ways to get healthy bacteria in your belly and making it at home allows you to control the ingredients and it saves your money. The Instant Pot makes it so easy to make delicious homemade yogurt.

I have been making yogurt at home for many years. When I got my Instant Pot the process was even easier! In my area at the time of writing this a gallon of milk is $3.86. When I make a batch of yogurt I use a full gallon and strain it to get at least 2 quarts of delicious, thick, creamy yogurt. I also yield a quart of whey which I use for baking. That works out to $1.28 for 32 ounces of plain Greek yogurt that I’d pay $3.47 at Walmart.

The method is not complicated but can intimidate many folks, the Instant Pot does all the work for you. I prefer to start the process while I’m cleaning up from dinner so it incubates while I sleep and is ready to chill in the morning. Follow along with me!

Step 1-

Gather tools and ingredients. Whole milk and for every gallon of milk 2 tablespoons of plain nonfat yogurt. You can use a small container from the store or some from your last batch of yogurt. A spoon, cheesecloth or a nut milk bag and jars or other containers are what you need for equipment. An instant read thermometer is also handy.

Step 2-

Get out your Instant pot and pour the milk in the pot.

Step 3-

Press the “yogurt” button until it says “boil” Put the cover on the pot and stay close. You need the milk to reach 185 degrees. You can stir a couple of times while heating so you don’t have hot spots in the milk. I heat it until a skin forms over the milk or there is steady steam over the pot. I don’t always use my thermometer but is helpful when starting out.

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Step 4-

When the milk has reached temperature take out the liner of the Instant Pot. Set it out on the counter or if you are pressed for time fill the sink with ice water and cool it down. You need it to get down to 90-110 degrees. Use the thermometer or until the side of the pot is cooled down so you can touch it. Use a spoon to stir it every so often to help it cool faster.

Step 5-

Place the liner back into the Instant Pot. Use your spoon and scoop about 2 Tablespoons into the milk. Gently stir and move around to distribute the yogurt through the milk.

Step 6-

Pop the cover back on and press the “yogurt” button then the “adjust” button until it reads “8:00” push the “+” button until it is at least 10 hours, then, walk away.

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Step 7-

When the time is up you’ll see the milk has thickened up. Even if it not super thick yet, fear not! Put the liner in the fridge and when it cools all the way down it’ll be thicker. You have yogurt!

We like thicker yogurt so we continue with the following steps.

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Step 8-

When it is cooled all the way down grab a stock pot and a strainer. Line the strainer with the cheesecloth or nut milk bag, put it on top of the pot and spoon the yogurt into it to strain. Set the whole set up in the fridge for at least a couple of hours. Honestly I forget about it a while, the longer it goes the thicker and creamier the yogurt is.

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Step 9-

Take the pot and strainer out and get your jars or container ready. Spoon the now super thick and delicious yogurt into the containers. The whey that is left in the pot goes into another jar or container. Make pancakes with the whey or replace it for milk in most baking.

Step 10-

Store both the yogurt and whey in the fridge. My family likes to add a variety of things:

jam

maple syrup

honey

blueberries, bananas, strawberries

granola- Here is my favorite recipe

coconut and mini chocolate chips- my boys like to make a copy cat version of the ‘flippy’ yogurt, you know the brand that has 100 different flavors and peel off tops. Their grandmothers buy them but I’m too cheap to get them at home.

The list goes on! Share in the comments what you and your family like in their yogurt.